Page 5 of 5 FirstFirst ... 345
Results 41 to 49 of 49

Thread: The Ultimate Jello thread ;) page 5

  1. #41
    AuroraB's Avatar
    AuroraB is offline Senior Member
    Join Date
    Jul 2012
    Location
    SD, USA
    Posts
    708
    Quote Originally Posted by ChocoTaco369 View Post
    I would just make it "soupier" than normal and add gelatin to compensate. I did 2 packets in my latest batch.
    Thanks. Kinda what I was thinking. Trying it today
    Some people just need a sympathetic pat... On the head... With a hammer.

  2. #42
    Rojo's Avatar
    Rojo is offline Senior Member
    Join Date
    Apr 2011
    Posts
    800
    I'm not good at improvising in the kitchen but I tried this and it worked pretty well.

    One tetra box of Arroy-D coconut milk

    One sleeve Knox gelatin.

    3 tbs unsweetened dark chocolate powder (used Ghiradelli)

    2 dashes of cinnamon

    slight drizzle of vanilla extract

    tbs of molasses.

    All into a blender, wirrrrrrrrrrrrrr, scoop into a Tupperware, into the fridge for a few hours.

    Pretty decent chocolate pudding. Actually it's somewhere between pudding and ice cream in consistency. I might play around with sweetener -- might even go with -- gulp -- some sugar.

  3. #43
    Silvergirl's Avatar
    Silvergirl is offline Senior Member
    Join Date
    Sep 2012
    Location
    Vancouver, BC
    Posts
    523
    Just made Crio Bru jello. It was good with coconut cream on the top.
    Starting Primal June 2012 at 148.5lbs, goal weight in November 2012.
    Now 95lbs and holding.
    Primal, minus eggs, dairy and a myriad of other allergens.

  4. #44
    Slinkykitty's Avatar
    Slinkykitty is offline Member
    Join Date
    Dec 2011
    Location
    Australia
    Posts
    48
    Quote Originally Posted by pjgh View Post
    ... if you "do" dairy, don't forget Panna Cotta.

    ... better still, Panna Cotta over Jelly (what we call Jello over here in't UK):


    Living in the Ice Age: Eat More Gelatine!

    Do try to get it before the cat, though ...



    Recipes?

    Jelly - Red grape juice (just juice, from grapes ... not concentrate or full of stabilisers, sweeteners and so on) and sufficient gelatine to set.
    Panna Cotta - single cream, sufficient gelatine to set, splash of vanilla essence, touch of honey (if required).

    I've taken to making up a pint of jelly, dividing into 6 glasses, four half full ready for topping with Panna Cotta and two simply topped up with frozen berries:


    ... touch of double cream on top.

    It certainly makes a fun change from oxtail and lamb shanks.

    I do like red wine, so may well make up a half and half red grape juice and a good Burgundy. Maybe next time I buy a bottle. Also, blackberries are just about to come into season and the bushes all around look loaded! I guess we'll be sick of blackberry jelly in a month, or so ...
    Ohh, that one looks delicious

    Quote Originally Posted by Silvergirl View Post
    Just made Crio Bru jello. It was good with coconut cream on the top.
    I have Crio Bru round here , I'll have to try that.

    I had this one the other day:

    Chocolate Panna Cotta

    Ingredients:
    3/4 cups whole milk
    1 vanilla bean, slit lengthwise and seeds scraped
    1/2 tsp salt (I added only a pinch)
    2 tsps powdered unflavored gelatin (I used 1 1/2 tsps)
    2 tbs water for the gelatin
    4.5 oz dark chocolate
    2.5 tbs cream

    recipe from a blog called "Tasty Treats" It was supposed to make 4 small servings, but I ate half of it LOL

  5. #45
    namelesswonder's Avatar
    namelesswonder is online now Senior Member
    Join Date
    Jul 2011
    Location
    MA, USA
    Posts
    12,405
    I made apple juice gelatin and it was not nearly as delicious as the grape. Maybe I'll try apple cider once it's in season.
    Journal on depression/anxiety
    Curing IBS-C with Vitamin C and magnesium citrate.

  6. #46
    JoanieL's Avatar
    JoanieL is offline Senior Member
    Join Date
    Jul 2012
    Location
    It's not the heat, it's the stupidity.
    Posts
    8,205
    I don't have any recipes, but I wanted to share this jello mold of a brain that I found online:



    collectibles1
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  7. #47
    sakura_girl's Avatar
    sakura_girl is offline Senior Member
    Join Date
    Aug 2011
    Location
    US
    Posts
    3,727
    Quote Originally Posted by Rojo View Post
    I'm not good at improvising in the kitchen but I tried this and it worked pretty well.

    One tetra box of Arroy-D coconut milk

    One sleeve Knox gelatin.

    3 tbs unsweetened dark chocolate powder (used Ghiradelli)

    2 dashes of cinnamon

    slight drizzle of vanilla extract

    tbs of molasses.

    All into a blender, wirrrrrrrrrrrrrr, scoop into a Tupperware, into the fridge for a few hours.

    Pretty decent chocolate pudding. Actually it's somewhere between pudding and ice cream in consistency. I might play around with sweetener -- might even go with -- gulp -- some sugar.
    And this solidifies without heating? O_o

  8. #48
    Rojo's Avatar
    Rojo is offline Senior Member
    Join Date
    Apr 2011
    Posts
    800
    Quote Originally Posted by sakura_girl View Post
    And this solidifies without heating? O_o
    It doesn't turn into a jelly-like consistency, closer to ice cream.

  9. #49
    sakura_girl's Avatar
    sakura_girl is offline Senior Member
    Join Date
    Aug 2011
    Location
    US
    Posts
    3,727
    Primal Blueprint Expert Certification
    Quote Originally Posted by Rojo View Post
    It doesn't turn into a jelly-like consistency, closer to ice cream.
    Gotcha. Will try that because I am getting tired of tempering egg yolks. XD

Page 5 of 5 FirstFirst ... 345

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •